Oven



NOV. 21, 1944. wl F DREW 2,363,120

OVEN

Filed June 8, 1942 2 Sheets-Sheet l 30.22128. 1. 12./ a. 4. zazzs'o. Y .f1-1&5. am .l/bmf OVEN Filed June 8, 1942 2 SheetS-SheelI 2 49. 46. 49. js. @Q m o/ U 6.3:@ :3a. O40. O 90.0 fo. $41. o f 'l l Y o/4q. offs. O/qa: O/ 02%. O ga. o [41. O :PL-

Patented Nov. 21, s

i s 2,363,120 JOVEN` William Fi Drew; Los Angeles`,ta1iff ti @s Application runes, 1942, Serial No1' 446,250 l t invention relates to improvements in b ovens of `the continuous type whereinthegoods to be "baked" are continuously fed into and removed` therefrom. i 1

Ovens conserving this purposelin general consistof` types characterized as tray, hearth or belt travelers. Such iovens in usual practice are em` bodied as aoor level devicefhavingone or more chargingor discharge doors. The bottoms of such` doorsare from three to four feet abovethe floorI and :the opening a foot or more high,` and theoverall oven height in the largest types does;

not `exceed twelve feet. It `therefore apparent that `at least t one-third, and `in many t cases t onehalf, of the baking chamber volume is subject t to atherinal equilibrium disturbanceeach time the door or doors are open; and ,the doors of,4

several types of such ovens are continuouslyopen during operation.

It is a well known detriment tothe production oga consistently uniform l quality of: goods that i any" open doorway when Irelated `to thepbalfzing` chamber as described'provides` thecause, the,

eilect of which is `to generate` two distinctl air `how currents'in the oven; cold air flowingqover proofing orprocessing actionlisfso related to the baking chamber t as to apply and vent such fluid contentsasareused in successive steps of the processin4 a manner substantiallyA separate from thebaking chamben` l Affurther object is to providefan ovcnrbaking` chamber wherein the` arrangement of elements formative thereof and constituting means where-` by; complemental airfor` combustion jatV the heat source,and the tapplicatiornof the heating fluid to and theventingthereofjrom the bakingichamber, are effected ina mannereliminatingrthe detrimental effects of all room draftsand` all air t entrainment orescapernent b except as and where t rquled y t 1- i `A` further object is to providean oven wherein and lat any desired zione `extentalong the length thereof admission and venting `of the heating t fluid iscontrollable Hto effect a livetheat flow vthedoorsill intothelbaking chamberyand the` doorwamjof. the heated gases. l

exitl therefrom, throughthe"upper` area of the fijnA the production of bakery goods, steam is an i adjunct of the bakingfiprocessand when, as in usual practice, itisapplied directly to the baking chamber the Aeflciency of both the steaming and the bakingprocess areaffected as thefunction ofthe one tends-to destroythe'other; steaming, to` be eiflcent, is a moistening process whereas baking isffectedby a'drying action. l ,Furthera more,` the' balancing of desired proportional func-` t tions of thesecounteractive elements in the one chamber i's diiicult of consistentattainment and thepersistentrecurre'nce `of Ianout of balance conditionresults irl a too-wetlor too-dry ovenpas every baker knows and Lisgkept onfthe jump to rectify.

throughl` the baking chamber ori a bankedheat therein from the tops downitoanydesiredv, or the lowermost,` level, occupied `bywtlie goodstobeA l x baked.

A further` object istolprovide an o venwhere` by"proofing,` racks forhbakerygoods asl-Well as loading 01 het raCKSlllzQd i111 the processing of articlespreparatory for thebaking process are cause to serve asconveyance means .forlthe goods prior to,'during` andafter baking vand'in consef` quencei eliminate "oven-:loadin ."piece-by-piece b Another object is to providean oven wherein th'combined useof rackunits as providing conr veyance means for "both` `the conditioning and baking process simplifies theoven structure and reduces "the cost or baking equipment as the racks s servev a double purpose;l y

Ar; object` of my iriverijon' is! wprbvidefahl oven `wherein theheated'fuid volume of the'` baking chamber isty thenoveljmethod of mi troducingand discharging goods,` rendered im! mune to theoccurrenceof coldand hot airexchange-owcurrentsland wherein afully banked or trapped and therefor equalized h'eat application is attainable 4from the'l'topdown `to the ex-` baking chamber." n u treme lower level occupedlfbythe goods in the" Anothen object of` theeinvention `iS 150 DTOVdeax chamber wherein a drying,` moisteningor other.` 55 L? With the abovefand ctlerlv oliljectsl in view the invention consists "in the novel"construction` and combination ofparts hereinafter described, inustrated in` the accompanying drawings, and set b forth in the claims hereto an`1`1`e"1`1ded,` it being `un-l derstood that variouschanges inform,` proportion, size and nriinor` details ofcon'struction withwithout departing` fromtlfie" spirit or` sacrificing any `ofthe advantages 01"the,invention.`

Inthe drawingsr Figure 1, isfaschematic side` elevational viewf` t s ofA the oven ofmyfinvention. t

f Figure-21s anienlarged cross fsectionalview" A of the ovenastalzen` on line 252 of Figure 6.

l fratgrne'ntarx'rI perspective view showing the conveyor and rack partsadapted to* engage each other vforfthe purpose of raising or securedto; the wallsi `bythe thumb screws 3.9. To provide rproperly balanced application of heat to `the :baking chamber'from the `burners 26; `applied as bottom or top" heat in correct-l ly adjustable relative proportions, the longitudi` nally spaced openings, Figures2 and 6, having` thedeecting bailies 4| admit theheatingfluid directlytothe bottom of the baking chamber the, l

quantity thereof proportional tothe setting of the 'longitudinally extending swinging dampers 42.1 These` dampers', adjusteduby `means of the rods 43 and wing nuts 44, `may beset to deliver all the heat through the openings 4|)` or cause any portion Ythereof `to flowinto `the liues `Referring to Figure`2; vertical rows of openings 45 controlled by the dampers 46 mounted on the` pushepull rods 41, and vertical rows ofthimbles 48 controlled bythe dampers [49` mounted on the. push-pull rods50, `are disposed opposite each.` other in the respective walls 2| `1 and communi-` cate the `oven chamber. tothe heat` flues 20` andl 4thekvent flues|0 as inlets and outlets respectively thereof.` i vFurther as shown inFigure', thevertical rows ofopenings 45 with-respective dampers 46 and the vertical rows ofthimbles 48 withrespective dampers 49v are disposed in alternating spaced relation longitudinally in each chamber wall 2|.w Moreover, as the verticalrows of open` ings 45 and verticalrows `of thimbles 48are transversely opposite but alternating ineach Wall 2 I,

it,is 'seenthat heat from the flues 26, canlbe infiuenced (moreior less `by adjustment of the re-` spective dampers) `'to ow acrossthe chamber in1 alternating1 transverse directions.` `In `other words,` vertically disposed `zones of heat alternate in flowing from side to 4"sideof the chamber to" equalize the application of liveheat. Indis-` tinct contrast the application of banked` heat: of any desired intensity, defined` as horizontal layers of heat constituting "a volume applicable as tofextent from' thetop to the lowermost por-` tion of the` chamber, is attained by respective setting f of horizontal rows of the heat admission baking chamber, to the bottom level v,thereoffand is Einfconsequence `unaffected by .the entrance land l exit of goods thereinto in'-.contradistinctionto ovens'wwherein` the chargingdoors' `(locatedf` as above zdescribed) `define means` for the `escape `of heatedgases and the inowofa cooling counter-i part of room-temperature orufcoldiair. 1 f

i To `provide for treatment of` thegoods; to lbe baked, forfexample the steamingfoffbread'in l chamber A as a preliminarystep in the process of baking; the pipes 56,` Figures and fyhaving, n

the (openings 51 fare supported in any -suitable manner on thewalls- 2| andconnected to a steam sourcenotshownl a means forconveying the goods to befproc-nA essed` `throughu the oven; and thereby` provide; f in lieu' of f the expensive and intricate conventional` tray `or belt conveyor systems,` a more simple conveyorchain system as shownpand bythe same means eliminate thenecessity :for piece-by-piece handling of 1the goodsin charging the oven, `IV employ the proofing racks usedfin usual bakery practice `for treatment and handlingof the goods prior to baking.,` Each rack D, Figures '1, 4 and 6, consists of atier of spaced she1ves 58 mounted ina frame 59 supported `formovement onthe caster wheels 60, `the goods to `be `baked being disposed on `the shelves 58; ,l Ass ameans for moving the racks `through the oven I Aprovidecthe chain` `conveyor system, Fig;l ures` lfand 4, consisting of the conveyorgunits E;

r F, G and H, driven and `synchronizedto'` continu-l and [venting dampers 46 `and 49 respectively. i

goods being baked. For examplebread at the` beginning of the baking processrequires quies' cent, diminishingly moist heat, and at the'end` of the bake a constantlyvwithdrawn live heat to add co1or,`whereas crackers require exactly reversed treatment, rapidwwithdrawalof live` heat to begin'and a diminishingly moist `banked heat at the en'dffof the bake to prevent brittleness of` the'cracker.' l Y Y l Referring' to Figure 2, the thimbles 48 vextend through the walls 2| across theheat lues 20 and terminate in the walls Il thus communicating n ously move the `racks `into the chamber A;"up

intoand through chamber B; anddown and out"` i of chamberC, the conveyor units being connected and driven by suitable means such as chain belts;A As shownxin Figure 4,' the elevatori units o andI-I, alikein` design, consist ofthe transversely spaced pairs of elements 1F', Ff and lH'-3-H".rei: spectively. 'Eachof these *elementsV in :turn in-,l

clude spacedlp'airs of sprocketxchains 6|, Figure 3, disposed to run: over sprocket `wheels on the shaftsV 62 suitably supported `Within and on :re-` spectivesides of the oven structure..

`To drive and synchronize; movement of `th conveyorunits-and elements; power from a suit;`

able source Vas thezprimemover `63Fig1urel, is connected bythe chaindrive 64 tothe crossshaft 65, Figure-4,.and therefrom to the conveyorG byv means of the chain sprocket 66 and to each of the conveyor ,elements'Ft and F bythe respec-4 tive chainbelts 61.#From `one of the sprocket shafts 62, designated 62,,fthe chain drive 68 imparts `reversed drectionalmovement to the conveyor unit E, relative` to conveyor G, `by means of the gear train-369 on vthe shaft 10 onvvhich` is mountedtheheadsprocket 1| of the'conveyor unitE. l

i To impart movement and synchronized control of the conveyor elementsfH and H` nchamber C,Figure l,"the sprocket 12ofthe conveyor unit i G is mountedonthe cross shaft 13, Figure `4,1m l

` turn connected to the` respective `conveyorele'- the bakingchamber to the vent fluesl in turn communicated by the thimbles `5| tothe breechn ings 52 and individual, spaced vent connections n 53 provided with the dampers 54.4 l

Referring `to Figure 6, the opening into bottom of chamber B communicating with the chamber A, and a like opening (not shown) `in ments H and Hf by means of the chaindrives14.

"To supportuand guidey themovement` offthe` racks D within therchambers `A and B; spaced l, channel members '15 and 16 respectively, Figures 2 and `6,A providetracks for accommodation ofthe castervwheels' lloffthe racks D,A and the channel chamber C, form lthesole means of ingress and egress (other than the heating and venting means above described) to the baking chamber. Bythis means the lighter, tending toirise, heated uid conserving thebaking process is trapped in themembers 11 and 18,` Figures 2 and 5, afford like support and guidance for the respective horizontal run's of theconveyor units G and E.

To provide means whereby the racks D are automatically connected to,` moved by and disconnected from 1lthe `conveyor lunits E andA G `the automatic; endr'forendloperable, and like, drag latches 'J and J', Figure 5,'are mounted on the frame 58; These latches consist of the mountings 19 secured to the transversely central portion of the'y lower cross members. 80 of the frame 59.

yPintle vpins 8l in the mountings 19 support rthe pendulous'latch member 82 having the oneway swing stop-lugs 83 which permitfree inward', but limited outward movement of the latcheswith respect to the rack'` frame as shown yby thev dotted line position in Figure 5. l

As illustrated in Figures l and 6;, the loaded racks D- in successive orderV are, 'manually or otherwise, brought into position. with their caster wheels 60 engaging the tracks l5 ofthe chamber A1 andmoved thereonto past the-swing doors 84 ofthe inlet opening of the chamber. Thereafter, automatic:v consecutive movement through Jcham.. ber A is effected by the conveyor E'providedl with the spaced draglugs 85, Figure 5. As it is desirable to move' the `racks as a trailing load the drag lugsz85l engage the forward latches J of the racks. l The cne-way-swing members 82 provi-de forllag inaccuracy in timing periods for introducing the racks D into thev chamber A; inasmuch as these latches will swing and pass over the drag lugs 85 in whatever travel position they occupy previous to the position of requisite synchronized` `engagement with and` subsequent lmovement of the racks.. .The racksD, as continuously and consecutively moved tothe `inner end'iof thechamber A are in turn positively re leased from the conveyonEVv as the lugs 85 thereof passing around the drive sprocket 'llv move rarcuately down and out of. engagement with the latches J as shown in dotted lines in Figure 5. Relatively simultaneously-timed therewith; lifter bars 6, Figure .3," disposed in'equally spaced relation oneach .of the conveyor elements F' and F" engageuthev inverted V shaped yokes 81 aiiixed to the upper longitudinal members 88 of the racks Dlj `Whereupon, .the racks are vertically raised through the 'opening 55 into `the vchamber yB,

thence on the horizontal runs 89, Figures 4 and 6, of. .they respective conveyors F' and F" to the fends thereof and downward,` Vby means of the vertical. conveyor iruns,v tor engagement of the casterwheels `6 0 with the respective rails 16 of the chamber B. Thereupon spaced drag lugs 9D,

Figure 6of1conveyor G, lsimilarto those of con- -veyor E, engage the .forward. latch J of respective racks D and moves themin continuous order tothe endof chamber B'; whereat,v they are positivelypositioned and released-from the conveyor Gr in the ymanner above described 'for conveyor E. As'the conveyor units 'F and H, asfillustrated are, identical in construction the detailed description of the one (F) above described will serve for the .othen lI-Iowever, the order of the functions yofthe latter` are in reverse order 'to ,those of vthe former.` Whereas the former rst raises the racks D- into;v along and ydown onto the conveyor G in the chamber B; the latter first raises the racks from conveyor G, then moves them along into, downward in, and released at `the bottom-fof chainber C, Figure l, to rest upon the inclined track ySi ascenso` ply flues disposed side 'byfsidev within andsube. stantially the.full;length of saidfinsulating shell, and means selectively operable for :effecting and controlling communication of. said flues with said bakingI chamber. l t Y 2. In an oven; a baking chamberformed of top, bottom and sidemembers including an insulating shell, leach of said side members-,composed ,ofcur-f tain walls forming heating, ventingand airsupply ues disposed sidel by'side within and substan` tially the. full length of said insulating shell, and means selectively operable for` effecting and controlling communicationk of said heating and venting flues with said baking chamber atdiierent levels between the top and bottom of said cham- 3. In an oven; abaking chamberformed-of'top;

bottom and sidemembers including an insulating shell, each ofy said side members composed of cur..

tain walls forming heating, venting and air supply flues disposed side by side `within and substantially the full; length ofsaid insulatingV shelL and means` selectively operable for-effecting and controlling communication of saidA heating and venting flues with` saidV bakingy chamber at loca tions `throughout the length of said bakingchamber. z

4. In an oven;v a baking chamber formed of top, bottom and side members includingl an insulating shell, each of said side members: composed` of' curtain walls forming heatingyventing and air supply fines` disposed sideby side within and substantially-the fulllength of said insulating shell,

and means selectively operable for effectingand controlling communication of said heating andventing ues with said baking chamber ai'fdffen-` ent llevels kbetween the top and bottomthereof and at locations 'throughout the 'lengthi` of said and roll, `by gravity,v past the uteswinging doors ,A

of z-the voutlet opening 92,. onto theA floor level to which the bottom of the chamber C is designed to reachi Iclaim: t y 5' j l. In an oven; a baking chamber :formed ortop, bottom andxside .members inclu-ding an vinsulating shelLj'eachof said :side rmerribers composed of our` tainwal-ls vforming heating, venting aand air supchamber. 1 p. 5. In an oven; a chamber formedpby top,- bot-r tom and side membersincludingJ- an insulating,V

4and closing communication of said heating and,

venting chambers with said baking chamber `Aat dinerent zones. throughout., the baking;A chamber area of said side members. g.

.7.1m an oven; a baking chamber formed by, top, bottomand sldemembers, each ofsaid sidemembers composed of at least two curtain walls.A `forming,1a,heatingfchamber and a venting'cham-.ff

ber; and selectively operable means for opening; and fclosing4 communieationA of, said heating. 4and venting` chambers with said 'baking chamber. at diiterent zones throughout the baking chamber; including lventing conduits leadingv through" the. heating chambers and communicating. theibaking chamber with the venting chambers, dampersv for controlling said conduits; outlets forzsaidheats. infg. chambers opening into ysaid baking chamber adjacent said conduits; and dampers Afor controlling saidfoutlets; j 1 i 8'. Inan oven, a baking-chamber formedzostop4 bottomland` side members including anfing snlating shelheachofl saidside walls having;

formed` thereinfon air. supply flue next adjacent l said .shell,.a.venting .flue nextadiacentzthe;

supply ue, and a heating ue between the venting flue and said baking chamber and in communication with said air supply flue, and means selectively operable at spacedpoints throughout the exterior surface of the sidesof the oven for establishing `and controlling` communication of said venting and heating nues with said baking chamber at points'throughout the side walls areas of said baking chamber.`

9. In an oven; a primary chamber substantially horizontally disposed above a secondary substantially horizontal chamber, an opening in the bot-` tom of the one extremity of said primary chamberconnected to an opening in the top of one extremityof said secondary chamber provided with a side opening in the other extremity there-` of, a vertical chamber in`open spatialized rela` tion to said secondary chamber, an upper and a lower opening in said verticalchamber, said prii marychamber extending between said secondary and vertical chambers and connected to saidup-` per opening in said verticalchamber and means,

for conveying goods through said chambers.`

10, `In an oven;` a horizontal `chamber `and a vertical chamber in open-space relation, an opening in `an end `and in the topof said horizontal i'chamber, an upper` and"lowerpening in said i vertical chamber, a second horizontal chamber disposed above said rst namedhorizontal chamber, the extremities of said second horizontal chamber connected to said top and upper opening respectively and means for conveying `goods through said openings and said chambers.

11. Inan oven; a horizontal chamber and a l vertical chamber in open-space relation, an inlet, opening in an end extremity and an outlet opening in the top of the other extremity of said horizontal chamber,` an inlet openngabove an outlet opening in opposedsdes `offsaild vertical chamber, asecond horizontal chamber `disposed above said first `named horizontal chamber the bottom of one extremity thereof connected to said outlet opening in the top of said rst named horizontal chamber, the other extremity of said second horizontal chamber connected tol said inlet `opening of said vertical chamber and means for conveying goods through said openings andsaid` chambers.

12. In an oven; a horizontal chamber` and a` vertical chamber in spacedrelation, an `opening in an endand in the top of opposite extremities i of said horizontal chamber, an upper and a lower opening in opposed sides of said vertical chamber,` `a second `horizontal chamber disposed `above `and `connected to said top opening in` said rst named horizontal chamber and extending therefrom, to`

and connected to said upper opening insaid Vertical chamber to provide open space `beneath said f second horizontal chamber, and means f or conveying goods `through said chambers. ,i

WILLIAM DREW. 

